Best Steak Burgers Pepper Sauce Recipes

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STEAKHOUSE BURGERS



Steakhouse Burgers image

This is the ultimate burger recipe. The burgers are packed with flavor and reliably juicy, even when cooked to well-done.

Provided by Jennifer Segal

Categories     Dinner

Time 25m

Yield 8

Number Of Ingredients 10

2 pieces white sandwich bread, crusts removed and cut into ¼-inch pieces
⅓ cup milk
2½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 garlic cloves, minced
1½ tablespoons Worcestershire sauce
2 tablespoons ketchup
3 pounds 80 to 85% lean ground beef
3 scallions, white and green parts, very finely sliced (optional)
8 hamburger buns

Steps:

  • Preheat the grill to high heat.
  • In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
  • Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into ¾-inch patties about 4½ inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
  • Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
  • Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

Nutrition Facts : ServingSize 1 burger, Calories 517, Fat 27 g, Carbohydrate 28 g, Protein 37 g, SaturatedFat 10 g, Sugar 5 g, Fiber 1 g, Sodium 567 mg, Cholesterol 116 mg

KILLER STEAK BURGERS WITH BLACK PEPPER MAYO AND CRISPY ONIONS



Killer Steak Burgers with Black Pepper Mayo and Crispy Onions image

Peppery mayo and crispy onions create tantalizing toppers for sauced-up burgers.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 1/2 lb lean (at least 80%) ground beef
1/4 cup steak sauce
1 teaspoon salt
1 teaspoon pepper
1 1/4 cups French-fried onions (from 6-oz can)
1/3 cup mayonnaise or salad dressing
4 hamburger buns, split
1 cup shredded lettuce

Steps:

  • Heat gas or charcoal grill. In large bowl, mix beef, steak sauce, salt, 1/2 teaspoon of the pepper and 1/2 cup of the onions. Shape mixture into 4 patties, 1/2 inch thick. In small bowl, mix mayonnaise and remaining 1/2 teaspoon pepper, set aside.
  • Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking, place buns, cut sides down, on grill until toasted.
  • Spread mayonnaise mixture on cut sides of buns. Top with remaining 3/4 cup onions, the lettuce and burgers. Cover with top halves of buns.

Nutrition Facts : Calories 580, Carbohydrate 32 g, Cholesterol 115 mg, Fat 3, Fiber 1 g, Protein 35 g, SaturatedFat 10 g, ServingSize 1 Sandwich, Sodium 1400 mg, Sugar 7 g, TransFat 3 1/2 g

CHEESY STEAKBURGERS



Cheesy Steakburgers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Olive oil, for brushing the grill
2 pounds ground sirloin
1/2 cup shredded Cheddar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
A few dashes hot sauce, such as Tabasco
8 fresh jalapenos
4 burger buns or kaiser rolls
For serving: ketchup, mustard, mayonnaise, lettuce leaves. tomato slices and onion rings

Steps:

  • Prepare a grill for medium-high heat. Brush the grill with olive oil.
  • Put the sirloin, Cheddar, salt, pepper and hot sauce in a bowl and mix. Form into four 8-ounce patties. Grill the patties for 3 to 4 minutes, then flip and grill until cooked to desired doneness, another 3 to 4 minutes.
  • Meantime, grill the whole jalapenos for a few minutes until blackened. Grill the burger buns until lightly toasted.
  • Transfer the burgers to the buns. Serve with ketchup, mustard, mayonnaise, lettuce, tomato, onion rings and the grilled jalapenos on the side for everyone to assemble their own burgers.

STEAKBURGER WITH TANGY CARAMELIZED ONIONS AND HERB BUTTER



Steakburger with Tangy Caramelized Onions and Herb Butter image

This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and rich herb butter (inspired by Béarnaise sauce, a classic steak condiment) and you'll know it's worth every penny.

Provided by Rhoda Boone

Categories     Flaming Hot Summer     Summer     Hamburger     Grill     Backyard BBQ     Dinner     Onion     Steak     Tarragon     Butter     Cheese     Cheddar     Labor Day     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 burgers

Number Of Ingredients 23

For the Tangy Caramelized Onions:
2 tablespoons neutral vegetable oil, such as grapeseed
2 medium onions, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons tomato paste
3 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
2 tablespoons unsalted butter
1 tablespoon light brown sugar
For the Herb Butter (optional):
1/4 cup white wine vinegar
2 tablespoons finely chopped shallot (about 1 small shallot)
1/2 cup (1 stick) unsalted butter, room temperature
1/4 teaspoon kosher salt
1 tablespoon finely chopped tarragon or parsley
For the burger:
1 1/2 pounds dry-aged steak (such as rib-eye or New York strip; 20% fat), coarsely ground
Neutral vegetable oil, such as grapeseed (for grill)
Kosher salt, freshly ground black pepper
4 slices white cheddar cheese
4 brioche or other high-quality hamburger buns
Romaine or green leaf lettuce (for serving)

Steps:

  • Make the Tangy Caramelized Onions:
  • Heat oil in a large skillet over medium-high. Add onions, season with salt and pepper, and cook, stirring occasionally, until onions are softened and starting to brown, about 10 minutes.
  • Reduce heat to medium. Add tomato paste and cook, stirring, until warmed through, about 30 seconds. Add Worcestershire and vinegar, scraping up brown bits on bottom of pan. Stir in butter and brown sugar and continue to cook, adding water by the tablespoonful if skillet starts to dry out, until onions are completely softened and caramelized, 15-20 minutes more. Add 1 Tbsp. water and cook, scraping up brown bits, until incorporated, about 30 seconds. Let cool.
  • Make the Herb Butter:
  • Cook vinegar and shallot in a small skillet over medium-high heat, stirring occasionally, until vinegar has reduced and skillet is almost dry, about 3 minutes. Transfer to a small bowl and let cool slightly, about 5 minutes.
  • Place butter and salt in a medium bowl. Using a fork, mash shallot mixture into butter until incorporated. Gently fold in tarragon or parsley. Chill until ready to use.
  • Make the burger:
  • Divide ground steak into 4 portions. Shape into 4"-wide, 3/4"-thick, loosely packed patties. Make a small indentation in the center with your thumb to help keep it flat as it grills. Chill until ready to use.
  • Prepare a grill or grill pan for medium-high heat; generously oil grates. Generously season patties on both sides with salt and pepper. Grill, indented side down, until lightly charred on the bottom, 2-3 minutes. Flip, top with cheese, and continue to grill to desired doneness, 2-3 minutes more for medium-rare. Transfer burgers to a platter and let rest 5 minutes.
  • Meanwhile, grill buns until toasted, about 30 seconds. Generously spread cut sides of bun with Herb Butter, if using. Top each bottom bun with lettuce, patty, and 3 Tbsp. caramelized onions, then close burgers.
  • Do Ahead
  • Onions can be made 5 days ahead; cover and chill. Butter can be made 3 days ahead; cover and chill. Bring both to room temperature before serving.

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